Physicochemical properties of leftover egg yolk after livetins removal

LWT

Volumn 55, Issue 1, 2014, Pages 170-175

  Navidghasemizad, Sahar ^a   Temelli, Feral ^a   Wu, Jianping ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Egg yolk; Emulsion; Pellet; Rheology

Indexed keywords

EMULSIFICATION; EMULSIONS; HYDROGEN BONDS; HYDROPHOBICITY; OILS AND FATS; PELLETIZING; PROTEINS; SHEAR THINNING;

DILUTION METHOD; EGG YOLKS; EMULSION PROPERTIES; IMMUNOGLOBULIN Y; PELLET; PHYSICOCHEMICAL PROPERTY; PROTEIN REMOVAL; RHEOLOGICAL PROPERTY; SOLUBLE PROTEINS; WATER DILUTION;

RHEOLOGY;

EID: 84886286859     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.08.002     Document Type: Article

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